Abstract

Fermented foods produced using edible microorganisms have been consumed worldwide since ancient times. Microorganisms produce some healthy functional substances. Recently, many people have been attracted to the notion that d-body amino acids have healthy functional effects. d-body amino acids convert l-body amino acid proteolysis from a substrate such as foods during fermentation. This chapter presents a description of methods used for d-alanine assays in the solution as medium and AARase assays in lactic acid bacteria (LAB) cells for isolation of high AARase-containing strains using d-amino acid oxidase and lactic acid dehydrogenase via a NADH oxidoreduction system.